In the bowl of a food processor add the cashews, garlic and ginger, process for 3-5 minutes or until the mixture becomes smooth and pasty. The mixture should look similar to peanut butter. Add in the toasted sesame oil, rice wine vinegar, honey, soy sauce, Sriracha (start with 2 tablespoons), lime juice, coconut milk and a pinch of pepper. Process until completely smooth and creamy, about 3-5 minutes. If the sauce needs thinning add a tablespoon more of coconut milk and process until combined. Taste and add more Sriracha if desired.
Drop the pasta in the boiling water and boil according to package directions. Drain pasta well. Remove a hand full or so of pasta and set it aside. Add the remaining pasta to a large pasta or serving bowl. Pour all of the cashew sauce over the pasta. Add the carrots and sliced red chile peppers. Toss well. If the pasta has too much sauce for your liking toss in the reserved pasta. We like a lot of sauce, so I left that reserved pasta out of mine. Divide the pasta among bowls and top with cilantro, red chile peppers and greens onions. Sprinkle on some cashews and toasted sesame seeds. Eat!
*Pasta can be eaten warm, at room temperature or cold, but my family personally likes this warm.